I made this salad with a bunch of things I had on hand. When I cook corn on the cob, I buy and cook more than I need that day, so that I have leftovers I can use for something else the next day. Corn salad is a favorite use for leftover corn, and corn goes so well with black beans. I cooked a big pot of black beans and froze them into quart-sized freezer bags so I can use them at my leisure. I used a bunch for this salad. I discovered the most delicious tiny cherry tomatoes called "Candyland Tomatoes" at a local farmstand (for those of you on the Connecticut Shoreline, look for them at Bishop's Farm Market in Guilford!) You don't really need to measure the things that go into the salad; just toss in what you have, and what looks like the right amount for the number of people you will be serving. I list some quantities here to give you an idea of how much you need, but it doesn't really matter if you use a bit more or less than what I specify. The dressing recipe makes more than what you will likely need for the salad quantity listed in this "recipe." Just use the amount that seems right and refrigerate the leftovers to use with another salad another day. Have a carefree summer and enjoy all that wonderful and delicious fresh, local produce!
4 cups black beans
Corn kernels from 4 ears of corn (3-4 cups)
1 sweet pepper, diced
2 cups small cherry tomatoes
Handful each of chives, parsley, and cilantro, chopped
1 avocado, diced
Salt and pepper to taste
Juice of 4 limes, about 1/3 cup
2/3 cup olive oil
1 garlic clove, pressed
1/4 tsp salt
1/4 tsp cumin
Pinch of sugar
Toss salad ingredients together. Pour the amount of dressing you want and toss some more. Only use as much dressing as you need, probably won’t use all of it. Serves 4.